Ginger Cookie Crusted No-Bake Lemon Cheesecake
Ginger Cookie Crusted No-Bake Lemon Cheesecake will have you making this again and again for its' ease as well as wonderful flavors.
Servings: 12 -16 slices
Calories: 357kcal
Ingredients
Ginger Cookie Crust
- 30 Nairn's Ginger Stem Oat Cookies 1 1/2 pkgs.
- 10 Tbsp. butter I used salted but you can also use unsalted, melted
Cheesecake
- 2 8 oz. light cream cheese packages room temperature
- 1 can sweetened condensed milk 5 oz.
- 1/4 cup lemon juice from 1 lemon
- lemon zest from 1 lemon
- 1 cup lemon yogurt
- 1 pkg. gelatin 7 gm.
Sweetened Whipped Cream for decoration
- 1/2 cup whipping cream
- 1-2 Tbsp. fine sugar
- Lemon slices for decoration
Instructions
- Place ginger stem cookies in a sealable bag and crush with a mallet or rolling pin. Pour into a medium bowl and add the melted butter. Press into a 9" springform pan spreading them about 1 1/2"-2" up the sides also. Place in the freezer while you make the filling.
- Sprinkle the gelatin over the lemon juice in a small microwave proof bowl and let stand for 5 min.
- In a standup mixer with a paddle attachment or using a hand held mixer, beat the cream cheese until smooth. Beat in the condensed milk a little at a time and scrape down the side as necessary.
- Microwave the lemon and gelatin for 30 seconds to dissolve. Beat into the cream cheese. Beat in the yogurt and zest.
- Pour into the chilled crust and smooth top with a spatula. Cover with plastic wrap and let set and chill for 3 hours.
- When ready to serve, whip cream and sweeten with sugar. Decorate as desired and add lemon slice.
- Unclasp
Nutrition
Serving: 1 | Calories: 357kcal | Carbohydrates: 21g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 134mg | Potassium: 172mg | Fiber: 0.01g | Sugar: 25g | Vitamin A: 563IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 0.1mg